Salsa:

• 2 medium tomatoes - diced
• ¼ cup red onion - diced
• 1 green bell pepper - diced
• 1 teaspoon jalapeno - chopped (remove seeds for less heat)
• Fresh cilantro - chopped (optional)
• 1 tablespoon fresh lime juice
• 1 small garlic clove - minced
• Salt and pepper to taste

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Salad:

• 4-6 cups romaine lettuce - chopped
• 1.8 avocado - sliced
• Lime wedges - for garnish
• Salt and pepper to taste
• Cilantro for garnish

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Ground Beef:

1. In a large pot or Dutch oven, heat olive oil over high heat. Add the ground beef and cook it until it gets completely brown. Set it aside.
2. Reduce the heat to medium-low, add onion and bell pepper. Cook until onions are soft and translucent. It's about 5 to 8 minutes.
3. Add garlic and sauté for 30 seconds. Add all the spices (paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt and black pepper).
4. Stir everything together and bring cooked ground beef to the pot. Give a stir and add chicken stock.
5. Bring the ground beef mixture to a boil and then, lower the heat to low, cover with a lid and simmer for 20-30 mins (the longer, the better), stirring occasionally to avoid burning.

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Salsa:

• Combine all the ingredients in a bowl. Cover tightly and refrigerate for up to 5 days.

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Salad:

1. In a large salad bowl, add lettuces, sliced avocado, salsa and half of the cooked ground beef.
2. Squeeze some lime on top of the salad and season it with salt and pepper if necessary. Garnish with fresh cilantro. Enjoy!